Bunkin’s Brownie Pudding Recipe


Well, I’ve been at it again. This time I was trying to come up with something for a recovering de-wisdom-tooth-ee. When you can’t eat solids for a couple days, it’s kind of rough – unless you have… (drumroll please):

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Bunkin’s Brownie Pudding (Bunkin is our 4 year old daughter, who helped make it)

A supreme chocolate pudding with the smooth, rich flavor of hot-fudge brownies, served hot, cold, or frozen as ice cream. Impress your friends with this splendiforously mouth-watering homestyle recipe for the best chocolate pudding north of Antarctica.

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(Okay, so that little blurb was a bit much)

I’ve been concocting puddings since my mission, 11 years ago, where I figured out that white sauce can be a basis for good pudding. Anywho, this is my most recent invention, and I haven’t heard a complaint yet, though I have had requests for the recipe. So here goes!

Bunkin’s Brownie Pudding

Ingredients:

3/4 cup (1 1/2 cubes) butter or Margarine
1/2 cup flour
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
4 cups milk
1 egg
1/2 cup cocoa
3-4 large marshmallows (optional)
1 Tablespoon vanilla
Directions:

In a beefy saucepan, melt a 1/2 cup of the butter on the stove. When it’s melted, remove the saucepan and stir in the flour and salt. Add the sugars. In a cup or bowl, mix a few tablespoons of the milk with the egg with a whisk (to make it more easily blend with the rest of the stuff). Put the milk and egg into the saucepan and stir it all together. Return to the stove and continue cooking on low, stirring constantly. Make sure it doesn’t stick to the bottom of the pan. As it gets warm, add the cocoa and try to stir all the spots out. Then throw in the marshmallows.

Continue stirring until the mixture gets thick and rich (probably 25-35 minutes.) The secret to the best consistency is constant stirring on a very low temperature. If your stove has a simmer setting, and you have the patience, cook it at that temperature – it will take longer, but it’s worth it!

When the pudding is a thick, rich consistency, (and it may be trying to boil by now – that’s okay, just keep stirring until it’s the thickness you want).

Turn the stove off and stir in the rest of the butter (1/4 cup) and the vanilla.

Serve hot, chilled, or frozen (makes a good home-made ice cream!).

Enjoy!

Storage hint:
If you don’t want it to have a thick top skin, and want it to stay smooth all the way through, keep the pan or bowl covered. But if you like the thick skin, leave it partially uncovered in the refrigerator.

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